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Smoked salmon puff pastry appetizers arranged on a plate and cutting board, with dill cream cheese, lemon slices, and extra smoked salmon displayed around them.

Smoked Salmon appetizer

Mini vol-au-vents filled with whipped chive cream cheese and topped with delicate smoked salmon and fresh dill. Elegant little party bites that come together fast.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 90 kcal

Equipment

Ingredients
  

  • 12 mini vol-au-vent shells or Melba Toast
  • 8 oz cream cheese softened
  • 1 teaspoon finely minced fresh dill (plus extra sprigs for garnish)
  • ¼ teaspoon Salt
  • ⅛ teaspoon Black pepper
  • ¼ teaspoon garlic powder
  • 1 teaspoon fresh lemon juice
  • 4 oz smoked salmon

Instructions
 

  • Mix softened cream cheese, chopped dill, salt, pepper, garlic, lemon juice in a bowl until smooth.
  • Transfer the cream cheese mixture to a piping bag or zip-top bag and pipe it into each vol-au-vent shell.
  • Cut the smoked salmon into small strips or squares, then roll each piece into a little cone.
  • Place a salmon cone on top of the cream cheese in each shell.
  • Finish with a tiny sprig of dill and a light crack of black pepper.

Nutrition

Calories: 90kcalCarbohydrates: 3gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 21mgSodium: 189mgPotassium: 43mgFiber: 0.01gSugar: 1gVitamin A: 269IUVitamin C: 0.1mgCalcium: 20mgIron: 0.1mg
Keyword 30-Minutes Or Less, Celebration, Holidays, No Bake, Party Food
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